It’s creamy but not!
I love a creamy tomato soup and I love roasted red peppers.
I don’t want to add cream or milk to the soup so I thought….what about cashew cream?
Admitedly I haven’t worked with cashew cream very much but it was incredibly easy. Simply soak the raw cashews for a good couple of hours. Put them in your blender or a pulsing food processor and blend until you get a smooth creamy consistency.
This Roasted Red Pepper and Tomato soup is deliciously creamy with adding the cream!
Give it a try and let us know what you think!
- 2 red peppers
- 1 onion
- 3 garlic cloves
- 2 tbsp olive oil
- 1/2 cup raw cashews-soaked
- 2 cans stewed tomatoes
- 1 cup vegetable broth
- 1/4 cup almond milk – unsweetened.
- a pinch of chili flakes
- salt and pepper to taste
- Roast the garlic, onions and red peppers with the olive oil at 350F for about 30-40 minutes
- Pulse the cashews once they are soaked to get a creamy consistency.
- In a large pot, after the red peppers are roasted, pour in the tomatoes, red peppers, onions and garlic. Add in the cashew cream and chili flakes and salt and pepper.
- Bring to boil on medium heat.
- Cover and simmer for 15-20 minutes
- Take your immersion blender or pour into blender to pulse until all the chunks are smoothed out. You’ll get a souper creamy consistency.
- Pour back into your big pot and add the almond milk
- Heat for another 5-10 minutes and stir.
I had mine with some crackers but hey…the best combo is the old grilled cheese…you can make it a vegan grilled cheese to keep this meal completely dairy free too!
Soup Month has begun!!
We will strive to bring you some delicious soup or stew recipes that will be easy to make and yummy to eat! It may be cold outside, but the soup is heating up!
Let’s start with a flavourful soup to warm your insides.
Roasted Carrot & Cauliflower Soup with Lemon Ginger
- 10 carrots, peeled and chopped
- 1 head of cauliflower, chopped
- 2 tsp olive oil
- 3 cloves garlic, chopped
- 1 tbsp fresh ginger, sliced
- 1 1/2 tsp pepper
- 1 tsp sea salt
- 2 tbsp curry powder
- 4 cups of vegetable broth
- 1 X 398 ml can of coconut milk
- zest and juice of 1 lemon
- Preheat oven to 400 F.
- Place carrots and cauliflower in a bowl and add the oil, garlic, ginger, salt and pepper. Mix until vegetables are evenly coated.
- Line a baking sheet with parchment paper or tin foil and roast the vegetables for 20 minutes; stir then roast for another 15 minutes. Remove from the oven.
- Bring vegetable broth to a boil and add curry powder along with the roasted vegetables. Reduce heat to medium, cover the soup with a lid and cook for an additional 10 minutes.
- Turn the heat off and puree the soup with an immersion blender or puree in batches in a blender.
- Add the coconut milk, lemon zest and juice to the soup and stir until evenly blended.
Let us know if you give it a try!
A line from one of my fave movies…Mrs. Doubtfire. 🙂
Not only a line from a movie…our next feature month is the cold, slow, month of February and we want you to think about stew….or soup!
February is Soup Month!!!
So just like we did with our cookie month back in November, we will be featuring two soups or stews a week to share with you. They won’t be super complicated but they will be super (or shoud I say souper) delicious.
SO STAY TUNED!!!